Pages

Saturday, February 15, 2014

I am hosting an event after quite sometime and this time, it is Kid’s delight, an event series which is created by Valli.. Welcoming all dishes that can be served to kids as snacks / tiffin (Vegetarian and Eggless). It is a great idea to have all such recipes in one place and it will be a big boon for all.. Some I can think of are upuma, muffins, puri, rolls, samosa, falafel, etc… Please link them in the linky tool below. Event DetailsEvent runs from Feb 16th to Mar 15th. Theme is Kid’s delight – After School Snacks / Tiffin. Vegetarian recipes only. NO EGGS allowed. Make sure you mention about this event announcement pageand Valli's Announcement pageon your post before linking them here. It is Mandatory.Usage of logo is Mandatory.Feel free to send as many entries. More the merrier. Archived entries are allowed as long as they mention about this event announcement page and Valli's Announcement page and the logo is added.Please use the linky tool below to link your entries. If you are a non-blogger or you have issues linking, please send your delicious entries via email to nivedhanams@gmail.com with the following details - Subject – Kid's delightYour Name, Blog Name - Recipe Name - Recipe URL - Recipe Image (not more than 100 kb) - Please like our Facebook page and also follow us through GFC.Entries that do not follow the rules will be DELETED

Wednesday, February 12, 2014

Paneer is a homemade Indian cheese which has many applications from side dishes to chat to sweets. Paneer by itself has lot of taste and flavor of milk. Paneer can be made in advance and stored in refrigerator for around 3 –4 days. Although fresh paneer tastes best, stored paneer is close and much better than store bought ones. It is advisable to store paneer in submerged in water and change the water every day. This will give a better shelf life. Paneer can be made very quickly and takes less than 90 minutes from start to finish being ready. 1 liter 2% milk yielded around 160 grams of paneer. You can use lemon juice, vinegar or citric acid to break the milk. But when curd or whey is used, you get the maximum quantity of paneer. You could also add spices to the paneer while curdling and you get the spiced paneer. Once I have added Red chili flakes and the paneer was so cute with the little red dots from the flakes.

Tuesday, February 11, 2014

A key ingredient in many recipes to help it be elevated to the next level in taste and flavor is GHEE!! Ghee or Clarified butter originated in India and is part of many delicious recipes like Indian Sweets, some gravies, some Indian Breads etc. Ghee also plays a part in pooja, homam and fire sacrifices. A great advantage of ghee is its shelf life.. Ghee can be stored in room temperature for many months. It needs to be stored in an airtight container to have that long shelf life. Also make sure to use a moisture free spoon and dirt free spoon every time. Ghee is used in many homes to light vilakku (deepam).

Monday, February 10, 2014

Indian Chaat recipes are so famous and so delicious... And this chutney is a key one!! This chutney is both sweet and sour chutney and is a delicious condiment. Serve it with pakoras, samosas, chaat and many more popular Indian snacks to take it to a next level.. Have fun with this chutney drizzled over dahi vadais, bhel poori, or any kind of chat; this takes them. You can make this in bulk and pour it in muffin trays or ice cubes tray and freeze and store it in a Ziploc bag. It stays good in freezer for 3 months. When need to use, take required piece out and thaw and serve chilled or room temperature!!